Now out of football, Taylor is a co-owner and self described “pit master in training” at Ray’s Real Pit BBQ Shack in Houston. The other co-owners are Ray Busch and Maxine Davis, Taylor’s mother, who were’t there when we stopped.

Taylor said he started cooking for his teammates and friends while he was at TCU. Now, he’s learning from Ray, who began serving barbecue out of a food truck nearly 30 years ago.

On day 2 of the Posse’s recent barbecue tour of the Houston area, we hit Ray’s Shack right after Killen’s Barbecue in Pearland, a very tough act to follow.

Still, we liked Ray’s sausage and pork ribs, although we thought the brisket tended toward roast beef and the chicken was dry.

The rub on the ribs reminded some of us of the Baby Back Shak in Dallas. Shak ribs are among our favorites.

Unknown

4 years ago

Did you order the loose cut brisket? That's what they call fatty brisket at Ray's. If you just order brisket you'll get unimpressive lean slices with the fat cut off. The loose cut brisket has never disappointed whenever I've ordered it